Grilled Steak, Potato, and Mushroom Kabobs are the kind of crowd-pleasing, flavor-packed dish that instantly transports backyard gatherings from ordinary to unforgettable. Each skewer delivers juicy steak, tender potatoes, and hearty mushrooms, all kissed by a smoky marinade that’s impossible to resist. This recipe is as fun to make as it is to eat, and whether you’re hosting a summer cookout or craving something special for dinner, these kabobs promise to be the star of your table.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Grilled Steak, Potato, and Mushroom Kabobs lies in the simplicity and harmony of its ingredients. Every component plays a vital role in building layers of flavor, adding texture, or bringing vibrant color to each irresistible bite. Here’s what you’ll need, plus helpful tips to make every skewer shine.
- Sirloin steak (1 1/2 pounds, cut into 1 1/2-inch cubes): Choose a well-marbled steak for juicy, tender results every time.
- Baby potatoes (1 pound, halved if large): These little potatoes hold up beautifully on the grill and soak up the marinade’s flavors.
- Whole button mushrooms (12 ounces): Their earthy taste brings balance and heartiness to each kabob.
- Olive oil (3 tablespoons): Helps everything caramelize and keeps the steak moist as it grills.
- Soy sauce (3 tablespoons): Adds deep umami notes and enhances the savory essence of the dish.
- Worcestershire sauce (2 tablespoons): Brings subtle tang and complexity to the marinade.
- Garlic (3 cloves, minced): Fresh garlic infuses every bite with irresistible aroma and zing.
- Dried rosemary (1 teaspoon): Gives the kabobs a fragrant, woodsy touch that’s perfect for grilling.
- Smoked paprika (1 teaspoon): Adds gentle smokiness and a hint of color without overpowering the other flavors.
- Black pepper (1/2 teaspoon): Freshly ground is best for a subtle kick.
- Salt (1/2 teaspoon): Essential for seasoning and bringing all the flavors together.
- Wooden or metal skewers: Wooden skewers should be soaked in water to prevent burning; metal ones are reusable and sturdy.
- Fresh parsley (chopped, for garnish): A sprinkle of green adds freshness and visual appeal at the finish line.
How to Make Grilled Steak, Potato, and Mushroom Kabobs
Step 1: Prepare the Skewers and Potatoes
If you’re using wooden skewers for your Grilled Steak, Potato, and Mushroom Kabobs, start by soaking them in water for at least 30 minutes. This step prevents them from burning on the grill. Meanwhile, place your baby potatoes in a pot of salted water and parboil them for 8 to 10 minutes. You want them just tender—soft enough to finish cooking on the grill, but firm enough to thread onto skewers without falling apart. Drain and let them cool slightly.
Step 2: Make the Marinade
In a large bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, dried rosemary, smoked paprika, black pepper, and salt. This marinade is truly the magic behind these kabobs, infusing the steak, potatoes, and mushrooms with bold, savory flavor and a hint of smokiness. Don’t skimp on the whisking—a smooth marinade coats every ingredient evenly.
Step 3: Marinate the Steak, Potatoes, and Mushrooms
Add the steak cubes, parboiled potatoes, and whole mushrooms right into the bowl with your marinade. Toss everything well to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes. If you have time, letting it marinate overnight deepens the flavors even more—your future self will thank you!
Step 4: Preheat and Prepare the Grill
While your ingredients soak up all that goodness, preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. This is a great moment to double-check that your skewers are ready and your workspace is organized, so assembling the Grilled Steak, Potato, and Mushroom Kabobs goes smoothly.
Step 5: Assemble the Kabobs
Thread the marinated steak cubes, potatoes, and mushrooms onto your skewers, alternating for maximum flavor and visual appeal. Don’t pack them too tightly—leaving a bit of space between each piece helps everything cook evenly and get those irresistible grill marks.
Step 6: Grill the Kabobs
Place the kabobs on the preheated grill and cook for 10 to 12 minutes, turning occasionally so each side gets a chance to char and caramelize. Grill until the steak reaches your preferred doneness and the veggies are tender with a little smoky color. The aroma will have everyone hovering by the grill, sneaking a taste if you’re not careful!
Step 7: Garnish and Serve
Once off the grill, transfer your Grilled Steak, Potato, and Mushroom Kabobs to a platter and sprinkle generously with chopped fresh parsley. Serve hot and watch them disappear in record time!
How to Serve Grilled Steak, Potato, and Mushroom Kabobs
Garnishes
A final flourish of fresh parsley is all you need to brighten up these kabobs, but you can also add a squeeze of lemon or a drizzle of garlic butter for extra flair. The herbs not only add color but also a burst of freshness that perfectly complements the smoky richness of the grilled steak and veggies.
Side Dishes
Grilled Steak, Potato, and Mushroom Kabobs pair beautifully with a crisp green salad, buttery garlic bread, or a cool cucumber yogurt dip. For a heartier spread, serve them alongside corn on the cob or a simple rice pilaf. These kabobs are versatile enough to anchor any meal, whether you’re keeping it light or going all out for a backyard feast.
Creative Ways to Present
For a fun twist, serve the kabobs on a large platter over a bed of greens, or remove the ingredients from the skewers and toss them into a grain bowl with quinoa or farro. For parties, arrange them on a wooden board with dipping sauces and grilled veggies for a vibrant, interactive centerpiece. However you serve them, Grilled Steak, Potato, and Mushroom Kabobs always steal the show.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Grilled Steak, Potato, and Mushroom Kabobs in an airtight container in the refrigerator for up to 3 days. Make sure they’ve cooled to room temperature before packing them away to maintain their best texture.
Freezing
While the grilled kabobs are best enjoyed fresh, you can freeze any leftovers for up to 2 months. Remove the ingredients from the skewers and store them in a freezer-safe bag or container. When you’re ready to enjoy, thaw overnight in the fridge for the best results.
Reheating
To reheat, place the kabobs (or the individual pieces) on a baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through. A quick stint in a skillet over medium heat also works well and helps revive that delicious grilled flavor. Avoid microwaving if possible, as it can make the steak a bit tough.
FAQs
Can I use a different cut of steak for these kabobs?
Absolutely! While sirloin is a favorite for its tenderness and flavor, you can also use ribeye, strip steak, or even filet mignon if you’re feeling fancy. Just be sure to cut the steak into even cubes so everything cooks at the same rate.
What if I don’t have a grill?
No grill? No problem! You can cook Grilled Steak, Potato, and Mushroom Kabobs under the broiler in your oven or on a grill pan on your stovetop. Just keep a close eye and turn them occasionally for even browning.
Can I add other vegetables to the skewers?
Definitely! Bell peppers, red onion, or zucchini make wonderful additions to these kabobs. Just cut them into similar-sized pieces so they grill evenly alongside the steak, potatoes, and mushrooms.
How long should I marinate the ingredients?
A minimum of 30 minutes will give you good flavor, but marinating the steak, potatoes, and mushrooms overnight takes these kabobs to the next level. The longer marinating time helps the flavors penetrate and tenderize the steak even more.
Are Grilled Steak, Potato, and Mushroom Kabobs gluten-free?
They can be! Just be sure to use a gluten-free soy sauce or tamari in the marinade. Double-check your Worcestershire sauce, too, as some brands contain gluten.
Final Thoughts
If you’re looking for a meal that’s as satisfying to make as it is to eat, Grilled Steak, Potato, and Mushroom Kabobs truly deliver. They’re an invitation to gather, savor, and celebrate good food and great company. Give them a try—you’ll want to add them to your regular grilling rotation!
